Ground lamb kebabs with sorrel and pine nuts (Sousakakia souvlaki) from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

  • Delys77 on March 30, 2012

    Pg. 391 Very tasty and easy to put together kebabs. I couldn't find sorrel so I went with spinach and just a touch of lemon. Broiled for about 6 minutes per side on high, keeping a very close eye on them. The result is a very tasty kebab with excellent texture from the egg and the pinenuts. Service wrapped in a pita with some of the lovely tzatziki from this book.

  • Breadcrumbs on March 25, 2012

    p. 391 - Delicious dish that had immediate appeal when I spotted it in the book. Unfortunately I wasn’t able to find Sorrel which has such a lovely flavour so instead, I ended up using spinach which the author notes as a suitable substitute. FYI, instead of giving the chopped leaves a quick blanch as the recipe directs, I elected to steam them since I find that process to be quicker and, less messy. Prep couldn’t be simpler. Instead of pine nuts I used ground almonds instead. Also, in place of the coriander, I tossed in some chopped fresh dill since I had some on hand to use up and, some dried oregano. The mixture is then shaped into logs and grilled. While the Kebabs were tasty on their own, once combined w the Beet Tzatziki they really shone. The sweet, earthiness of the beets and the tang of the yogurt really elevated all the flavours in the lamb. Tonight we also served the regular Tzatziki from this book – a wonderful recipe that’s been my go-to for a couple of years now.

  • amraub on March 21, 2012

    Excellent with beet tzatziki.

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